On Saturday when we were walking around the neighborhood, we were debating dinner, trying to figure out exactly what we’d have that night. Thinking about the vegetables we had left from our CSA pickup (about a pound of cauliflower and a huge amount of dill), it looked as if we’d do something with the last of the cauliflower. Perhaps soup? Perhaps a small gratin? Or maybe something with the dill? We just didn’t know. After about a mile and a half of walking, we thought about making polenta. We love polenta. Then we realized that we had a few limes in the fridge, and the idea of lime polenta was born.
Once a year, we put together a several course luncheon. As part of the luncheon, we like to serve a small appetizer, but not just an appetizer; we try to make it somehow different than you might expect. For example, one year we served deviled eggs on toast. Only the toasts were tiny and we used quail eggs so we’d have a miniature version. Right now, we’re thinking of making bacon-wrapped scallops, but not made with either bacon or scallops. For the scallops, we’re thinking of using rounds cut from King Oyster mushrooms, and, perhaps, the bacon made from carrots, as in the Crispy Smoky Salty Carrot Strips we recently made. If they turn out as we picture them, they should look like bacon-wrapped scallops, to fool the eye and make it fun. Naturally, we have to test these beforehand, and, while we tested the bacon, we haven’t tested the scallops until now.
If you’re one of those people who dislike mushrooms, you should just move on now. There’s nothing for you today. Check back tomorrow.
Today’s post is the last of the recipes inspired by our recent trip to New York City — at least until we can figure out how to make broccoli dogs — and it’s really easy. But, it does involve mushrooms, a lot of mushrooms; hence, the admonition above.
We wanted something fast for dinner. Something that we could have on the table in about 30 minutes, and something from ingredients we had on hand. We did a quick search for “broccoli mushroom recipes” and found one that sounded good. So, we figured that we’d try it, even though for us, that meant the additional effort of making fresh pasta.
Does this happen to you? You look in the refrigerator and see a cup of heavy cream and you don’t know what you’re going to do with it. It does to us. And, it seems as if it’s a somewhat regular occurrence with a variety of ingredients (right now, we have nine egg whites sitting in the freezer awaiting a recipe). So, we searched through our vast holdings in the Scratchin’ It Central library, and came up with Wild Mushroom Flans.
Did you ever have a recipe that you knew would be good, but didn’t have the ingredients to try it? We did. We saw this recipe, if you can call it that, several years ago in The Cowgirl Creamery Cooks, by Sue Conley and Peggy Smith, and knew immediately that we’d try it. But before we did, we’d have to get the ingredients.
Look on the Internet for eggplant recipes. Go ahead, we’ll wait. Did you notice anything? Yep, there are hundreds out there, but they’re all basically the same: eggplants cooked with tomato and garlic with some shape of pasta tossed in (the pasta might be optional). Hmm. We think we can do better than that by scratching up something new involving eggplant.